When collard greens are eaten, the fiber nutrients join with bile acids in the intestine and pass through the body in a bowel movement. The liver has to replace the bile acids by using its reserve of cholesterol, as a result, cholesterol level drops.

Collard greens provide us with high levels of glucosinolates, which are converted to cancer fighting compounds called isothiocyanates.

Collard greens contain 4 core anti-oxidants: caffeic acid, kaempferol, quercetin, and ferulic acid. These help to lower oxidative stress in our cells which in turn lowers the risk for cancer.